Preheat grill (or oven) to 450°F. Remove chicken from marinade and grill until done, about 8-10 min. Let cool slightly and cut into slices. Set aside.

Raise grill temperature to 500°F and placeEmile Henry Pizza Stone inside to heat. Place figs in a food processor and process until roughly chopped. Add water and process into a paste. Add olives and pulse until blended. Add olive oil, garlic, and balsamic vinegar and pulse until smooth. Season to taste with salt and pepper.

Roll out dough and place onto a cornmeal dusted Pizza Peel**. Spread with fig tapenade and top with chicken shwarma. Sprinkle lightly with za’atar if desired and transfer to pizza stone.

Grill for 12-15 minutes.

Remove from grill and let cool slightly before serving.

Notes:

Yield: Makes 6 slices

*Za’atar is a Middle Eastern spice mix made from thyme, sumac, sesame seeds and salt.

**Also called a pizza paddle. A flat, broad sheet of wood or metal with a handle used to slide breads and pizza onto a baking stone in the oven.